Strawberry Cheesecake Roll Cake
A delightful dessert that combines cream cheese and fresh strawberries wrapped in a light sponge cake, perfect for impressing guests at any gathering.
Ingredients
For the Cake
- 4 large eggs Beaten with sugar until thick
- 1 cup granulated sugar
- 1 cup all-purpose flour Sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup unsalted butter Melted
For the Filling
- 8 oz cream cheese Softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries Diced
For Serving
- Whipped cream Optional, for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar together until thick and pale.
- Gently fold in the flour, baking powder, and salt.
- Add the milk and melted butter, mixing until combined.
- Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes until lightly golden.
Cheesecake Filling
- While the cake bakes, prepare the cheesecake filling by beating together cream cheese, powdered sugar, and vanilla extract until smooth.
Assembly
- Once the cake is done, remove it from the oven and let it cool slightly.
- Turn the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper.
- Spread the cheesecake filling over the cake, then sprinkle with diced strawberries.
- Roll the cake tightly using the towel to help form the roll.
- Chill in the refrigerator for at least 1 hour before slicing.
- Serve with additional whipped cream if desired.
Notes
For the best results, whip eggs and sugar until they are thick and pale. When rolling the cake, roll gently but tightly to prevent cracking. You can swap out strawberries for other berries or fruits as desired.